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- Gulai Asin - stewed fish in spicy coconut milk sauce
- Pecak Tempe - fried tempe stewed in spiced coconut milk
- Babi Masak Tomat - stewed pork in a spicy tomato sauce
- Oseng-Oseng Tempe Jamu Tiram - Stir fry of tempe with oyster mushrooms
- Babi Masak Kucai - pork in a seasoned sauce
- Ampela Ayam Peteh - chicken stomachs with peteh
- Ihutilinanga - fried eggplant with spicy sauce
Ayam Panggang Bumbu Cabai - roasted/grilled chicken with spicy peppers
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Ayam Panggang Bumbu Cabai
grilled chicken with spicy peppers
Bahan-Bahan:
ingredients:
1/2 chicken
1/2 lime, juice
1 tsp salt
3 jeruk purut leaves
1 serai / sereh / lemongrass
250 ml coconut milk (of 1/4 coconut)
Haluskan:
bumbu:
4 shallots
3 cloves of garlic
7 red rawits
1 red lombok
1/2 tsp pepper
1 tsp terasi / trasi
Cara membuat:
preparation:
Cut the chicken into 6 pieces. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the lime juice, the bumbu and the salt.
Heat on low heat a pan and add the seasoned chicken together with the jeruk purut and the serai and bring it, covered, to the boil. Then add the coconut milk and cook the chicken until done and until the sauce has thickened.
Remove the chicken from the pan and roast it over a charcoal fire brown and baste it regularly with the remaining sauce. 
grilled chicken with spicy peppers
Bahan-Bahan:
ingredients:
1/2 chicken
1/2 lime, juice
1 tsp salt
3 jeruk purut leaves
1 serai / sereh / lemongrass
250 ml coconut milk (of 1/4 coconut)
Haluskan:
bumbu:
4 shallots
3 cloves of garlic
7 red rawits
1 red lombok
1/2 tsp pepper
1 tsp terasi / trasi
Cara membuat:
preparation:
Cut the chicken into 6 pieces. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the lime juice, the bumbu and the salt.
Heat on low heat a pan and add the seasoned chicken together with the jeruk purut and the serai and bring it, covered, to the boil. Then add the coconut milk and cook the chicken until done and until the sauce has thickened.
Remove the chicken from the pan and roast it over a charcoal fire brown and baste it regularly with the remaining sauce.
- Written by AsianCook
